- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies present . Call pest control. ongoing
Location: Bar
- Pests/rodents (corrected)
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies present . Call pest control. ongoing
Location: Kitchen
- Food contact surface cleanability (corrected)
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Location: Bar
Equipment: Wood shelving
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wall attached slicer is soiled. Clean after use. 2. Slicer blade soiled with food debris. Please store equipment clean.
Location: Kitchen
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wall attached slicer is soiled. Clean after use. 2. Slicer blade soiled with food debris. Please store equipment clean.
Location: Kitchen
Equipment: Slicer
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Several spray bottles with sanitizer in them were not at the proper concentration in the kitche and bar areas
Location: Kitchen
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Several spray bottles with sanitizer in them were not at the proper concentration in the kitche and bar areas
Location: Bar
- Chemical sanitizer concentration (corrected)
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Several spray bottles with sanitizer in them were not at the proper concentration in the kitche and bar areas
Location: Bar
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
- Chemical sanitizing exposure time and concentration (corrected)
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Bar
- Hair restraints (corrected on site)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity (corrected)
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Several hood light were out . Replace lighting.
Location: Kitchen
- Physical facility repair (corrected)
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wood at bar is deteriorating a will need to be replaced.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. The walls in the bar are heavily soiled from spills.2. The floor is heavliy soiled from an accumulation of dirt and debris. Please pull equipment a clean the floor.3. Floor behind the dish machine is heavily soiled.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. The walls in the bar are heavily soiled from spills.2. The floor is heavliy soiled from an accumulation of dirt and debris. Please pull equipment a clean the floor.3. Floor behind the dish machine is heavily soiled.
Location: Bar
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. The walls in the bar are heavily soiled from spills.2. The floor is heavliy soiled from an accumulation of dirt and debris. Please pull equipment a clean the floor.3. Floor behind the dish machine is heavily soiled.
Location: Dish machine area
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Salsa chip were stored incorrectely on a metal shelve with tools and other equipment. cos 2. Food stored on the floor in the walk in freezer. cosstore food, utensils and to go container in the proper manner to prevent contamination.
Location: Kitchen
Equipment: Wire shelving
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Salsa chip were stored incorrectely on a metal shelve with tools and other equipment. cos 2. Food stored on the floor in the walk in freezer. cosstore food, utensils and to go container in the proper manner to prevent contamination.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Bar
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Kitchen
Equipment: Ice machine
- Single Service Storage (corrected on site)
Single-service item(s) stored improperly.
Correction: Store in approved manner
Comments: Single service item stored on soiled metal shelving ,
Location: Kitchen
Equipment: Metal shelving
|
07/29/2014 | Recheck |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies present . Call pest control
Location: Bar
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: Drain flies present . Call pest control
Location: Kitchen
- Food contact surface cleanability
Food contact surface(s) not cleanable.
Correction: Multiuse food contact surfaces shall be smooth, non pourous, and easily cleanable.
Location: Bar
Equipment: Wood shelving
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wall attached slicer is soiled. Clean after use. 2. Slicer blade soiled with food debris. Please store equipment clean.
Location: Kitchen
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Wall attached slicer is soiled. Clean after use. 2. Slicer blade soiled with food debris. Please store equipment clean.
Location: Kitchen
Equipment: Slicer
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Several spray bottles with sanitizer in them were not at the proper concentration in the kitche and bar areas
Location: Kitchen
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Several spray bottles with sanitizer in them were not at the proper concentration in the kitche and bar areas
Location: Bar
- Chemical sanitizer concentration
Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
Comments: Several spray bottles with sanitizer in them were not at the proper concentration in the kitche and bar areas
Location: Bar
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Kitchen
- Chemical sanitizing exposure time and concentration
Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
Correction: Use approved exposure time and/or chemical concentration.
Location: Bar
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: Several hood light were out . Replace lighting.
Location: Kitchen
- Physical facility repair
Physical facility not maintained in good repair.
Correction: The physical facility shall be maintained in good repair.
Comments: Wood at bar is deteriorating a will need to be replaced.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. The walls in the bar are heavily soiled from spills.2. The floor is heavliy soiled from an accumulation of dirt and debris. Please pull equipment a clean the floor.3. Floor behind the dish machine is heavily soiled.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. The walls in the bar are heavily soiled from spills.2. The floor is heavliy soiled from an accumulation of dirt and debris. Please pull equipment a clean the floor.3. Floor behind the dish machine is heavily soiled.
Location: Bar
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. The walls in the bar are heavily soiled from spills.2. The floor is heavliy soiled from an accumulation of dirt and debris. Please pull equipment a clean the floor.3. Floor behind the dish machine is heavily soiled.
Location: Dish machine area
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Salsa chip were stored incorrectely on a metal shelve with tools and other equipment. 2. Food stored on the floor in the walk in freezer. Please store food, utensils and to go container in the proper manner to prevent contamination.
Location: Kitchen
Equipment: Wire shelving
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Salsa chip were stored incorrectely on a metal shelve with tools and other equipment. 2. Food stored on the floor in the walk in freezer. Please store food, utensils and to go container in the proper manner to prevent contamination.
Location: Kitchen
Equipment: Walk in freezer
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Bar
Equipment: Wood shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. Wooden shelving are heavily soiled in bar . 2. Metal shelves with clean coffee cup storeed on it is soiled. Reclean the equipment. 3. Area behind the door lid on the cold top cooler is soiled from food debris. 4. Ice machine kick plate and area along the inside of the door is soiled.
Location: Kitchen
Equipment: Ice machine
|
07/21/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food on the large cold top cooler not held at 41 degrees F or below. 1) Mayo at 55 degrees F 2) Sour cream at 52 degrees F3) Shredded cheese at 61 degrees F4) Sliced roast beef at 60 degrees F10/1/131) Mayo at 502) Sour cream at 513) Turkey at 48Repair cold top cooler to hold food at 41 degrees F or below. All potentially hazardous food was removed and discarded during the inspection.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw italian beef stored behind shredded cheese on the small pizza cold top. Store raw meat in front of ready to eat food on the cold top cooler to prevent cross contamination.
Location: Kitchen
Equipment: Cold top
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Metal bucket being used as an ice scoop for the ice machine. Use an ice scoop with a handle for the ice machine.
Location: Dry storage
Equipment: Ice machine
- Open doors and windows (corrected)
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Font doors and windows observed open.
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the dry storage room and in the basement. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the dry storage room and in the basement. Store all single service items at least 6 inches above the floor.
Location: Basement
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket on the reach in freezer has been repaired with duct tape. Repair or replace door gasket.
Location: Kitchen
Equipment: reach in freezer
|
10/02/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food on the large cold top cooler not held at 41 degrees F or below. 1) Mayo at 55 degrees F 2) Sour cream at 52 degrees F3) Shredded cheese at 61 degrees F4) Sliced roast beef at 60 degrees F10/1/131) Mayo at 502) Sour cream at 513) Turkey at 48Repair cold top cooler to hold food at 41 degrees F or below. All potentially hazardous food was removed and discarded during the inspection.
Location: Kitchen
Equipment: Cold top
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw italian beef stored behind shredded cheese on the small pizza cold top. Store raw meat in front of ready to eat food on the cold top cooler to prevent cross contamination.
Location: Kitchen
Equipment: Cold top
- Unapproved food contact materials (corrected)
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Metal bucket being used as an ice scoop for the ice machine. Use an ice scoop with a handle for the ice machine.
Location: Dry storage
Equipment: Ice machine
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Font doors and windows observed open.
Location: Dining room
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the dry storage room and in the basement. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the dry storage room and in the basement. Store all single service items at least 6 inches above the floor.
Location: Basement
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket on the reach in freezer has been repaired with duct tape. Repair or replace door gasket.
Location: Kitchen
Equipment: reach in freezer
|
10/01/2013 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: Food on the large cold top cooler not held at 41 degrees F or below. 1) Mayo at 55 degrees F 2) Sour cream at 52 degrees F3) Shredded cheese at 61 degrees F4) Sliced roast beef at 60 degrees FRepair cold top cooler to hold food at 41 degrees F or below. All potentially hazardous food was removed and discarded during the inspection.
Location: Kitchen
Equipment: Cold top
- Cross-contamination
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: Raw italian beef stored behind shredded cheese on the small pizza cold top. Store raw meat in front of ready to eat food on the cold top cooler to prevent cross contamination.
Location: Kitchen
Equipment: Cold top
- Unapproved food contact materials
Unapproved material(s) for utensil(s) and/or food-contact surfaces of equipment.
Correction: Use approved materials for utensils and food contact surface(s).
Comments: Metal bucket being used as an ice scoop for the ice machine. Use an ice scoop with a handle for the ice machine.
Location: Dry storage
Equipment: Ice machine
- Open doors and windows
Window(s) and/or door(s) open.
Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
Comments: Font doors and windows observed open.
Location: Dining room
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the dry storage room and in the basement. Store all single service items at least 6 inches above the floor.
Location: Dry storage
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Boxes of single service cups stored on the floor in the dry storage room and in the basement. Store all single service items at least 6 inches above the floor.
Location: Basement
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: Door gasket on the reach in freezer has been repaired with duct tape. Repair or replace door gasket.
Location: Kitchen
Equipment: reach in freezer
|
09/19/2013 | Routine |
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: MOLD OBSERVED ON THE WOOD SUPPORT BEAMS AND COLUMNS IN THE BEER WALK-IN COOLER. CLEAN AND SANITIZE THOROUGHLY AND SEAL WOOD (PAINT, POLYURETHANE, ETC.) TO PROVIDE A SMOOTH AND NON-ABSORBENT SURFACE.
Location: Basement
Equipment: Walk in cooler
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD OBSERVED ON THE CEILING THROUGHOUT THE BEER WALK-IN COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
|
07/02/2013 | Non-Illness Complaint Recheck |
- Unapproved non-food contact
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: MOLD OBSERVED ON THE WOOD SUPPORT BEAMS AND COLUMNS IN THE BEER WALK-IN COOLER. CLEAN AND SANITIZE THOROUGHLY AND SEAL WOOD (PAINT, POLYURETHANE, ETC.) TO PROVIDE A SMOOTH AND NON-ABSORBENT SURFACE.
Location: Basement
Equipment: Walk in cooler
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: MOLD OBSERVED ON THE CEILING THROUGHOUT THE BEER WALK-IN COOLER. CLEAN AND SANITIZE THOROUGHLY.
Location: Walk-in cooler
|
06/24/2013 | Non-Illness Complaint |
- Cross-contamination (corrected)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE IS A CONTAINER IN THE WALK-IN COOLER THAT HAS RAW GROUND BEEF, RAW WHOLE BEEF, AND TURKEY DELI MEAT. ALL ARE IN ORIGINAL PACKAGING, BUT YOU CAN NOT STORE THEM IN A CONTAINER TOGETHER. PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO STORE RAW MEAT PROPERLY.ALL FOOD STORED PROPERLY IN THE COOLERS.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK BEHIND THE BAR HAS EQUIPMENT STORED IN IT. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK.THERE IS NOTHING IN THE SINK.
Location: Bar
Equipment: Hand sink
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS NOT STORED PROPERLY. PLEASE STORE THE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MOST OF THE COOLING UNIT'S GASKETS ARE RIPPED OR IN DISREPAIR. PLEASE LOOK INTO REPLACING THESE RIPPED GASKETS.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MOST OF THE COOLING UNIT'S GASKETS ARE RIPPED OR IN DISREPAIR. PLEASE LOOK INTO REPLACING THESE RIPPED GASKETS.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE INSIDE OF THE ICE MACHINE IS SOILED. PLEASE CLEAN AND SANATIZE THE INSIDE OF THE ICE MACHINE.THE INSIDE OF THE ICE MACHINE HAS BEEN CLEANED.
Location: Back room
Equipment: Ice bin
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT PROVIDE PAPER TOWELS AT THE FOLLOWING HAND SINKS:(1) KITCHEN(2) BARPLEASE MAKE SURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES AT THE HAND SINKS.PAPER TOWELS HAVE BEEN PROVIDED AT BOTH SINKS.
Location: Kitchen
Equipment: Hand sink
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT PROVIDE PAPER TOWELS AT THE FOLLOWING HAND SINKS:(1) KITCHEN(2) BARPLEASE MAKE SURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES AT THE HAND SINKS.PAPER TOWELS HAVE BEEN PROVIDED AT BOTH SINKS.
Location: Bar
Equipment: Hand sink
|
03/20/2013 | Recheck |
- Cross-contamination (corrected on site)
Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
Correction: Food shall be protected from cross contamination.
Comments: THERE IS A CONTAINER IN THE WALK-IN COOLER THAT HAS RAW GROUND BEEF, RAW WHOLE BEEF, AND TURKEY DELI MEAT. ALL ARE IN ORIGINAL PACKAGING, BUT YOU CAN NOT STORE THEM IN A CONTAINER TOGETHER. PLEASE REFER TO ORGANIZATIONAL STORAGE HANDOUT TO STORE RAW MEAT PROPERLY.
Location: Walk-in cooler
Equipment: Walk in cooler
- Hand sink location blocked (corrected on site)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: THE HAND SINK BEHIND THE BAR HAS EQUIPMENT STORED IN IT. PLEASE DO NOT STORE ANYTHING IN THE HAND SINK.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT PROVIDE PAPER TOWELS AT THE FOLLOWING HAND SINKS:(1) KITCHEN(2) BARPLEASE MAKE SURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES AT THE HAND SINKS.
Location: Bar
Equipment: Hand sink
- Hand sink/towels
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: THE FOLLOWING HAND SINKS DO NOT PROVIDE PAPER TOWELS AT THE FOLLOWING HAND SINKS:(1) KITCHEN(2) BARPLEASE MAKE SURE PAPER TOWELS ARE AVAILABLE AT ALL TIMES AT THE HAND SINKS.
Location: Kitchen
Equipment: Hand sink
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: THE INSIDE OF THE ICE MACHINE IS SOILED. PLEASE CLEAN AND SANATIZE THE INSIDE OF THE ICE MACHINE.
Location: Back room
Equipment: Ice bin
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MOST OF THE COOLING UNIT'S GASKETS ARE RIPPED OR IN DISREPAIR. PLEASE LOOK INTO REPLACING THESE RIPPED GASKETS.
Location: Kitchen
Equipment: Reach in freezer (2door)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: MOST OF THE COOLING UNIT'S GASKETS ARE RIPPED OR IN DISREPAIR. PLEASE LOOK INTO REPLACING THESE RIPPED GASKETS.
Location: Kitchen
Equipment: Reach in cooler (3 door)
- Drying mop(s) (corrected on site)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies.
Comments: THE MOP IS NOT STORED PROPERLY. PLEASE STORE THE MOP IN A POSITION THAT ALLOWS FOR PROPER AIR-DRYING TO TAKE PLACE.
Location: Back room
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03/15/2013 | Routine |
- Glove Use (Critical) (corrected)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. GLOVES MUST BE CHANGED AND HANDS WASHED BETWEEN DUTY CHANGES EX. TALKING ON PHONE.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EX. KNIVES, CUTTING BOARDS, PREP AREAS.
Location: Kitchen
- Probe thermometer (corrected)
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s) (corrected)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. HANG MOP TO DRY WHEN NOT IN USE.
Location: Utility room
- Wiping cloths / storage (corrected)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use. CURRENTLY STORED IN APRONS, ON COUNTER, ETC.. DISCONTINUE.
- Non food contact surface cleaning frequency (corrected on site)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE SOILED METAL SHELVING BY COOK LINE.
Location: Cook line
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1. COLD WATER HANDLES OF HAND SINK AND MOP SINK. REPAIR TO PROPER WORKING ORDER. 2. MOP SINK SLOW TO DRAIN.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1. COLD WATER HANDLES OF HAND SINK AND MOP SINK. REPAIR TO PROPER WORKING ORDER. 2. MOP SINK SLOW TO DRAIN.
Location: Utility room
Equipment: Mop sink
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05/30/2012 | Recheck |
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation. GLOVES MUST BE CHANGED AND HANDS WASHED BETWEEN DUTY CHANGES EX. TALKING ON PHONE.
- Improper sanitizing of utensil(s) and equipment (corrected on site)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning. EX. KNIVES, CUTTING BOARDS, PREP AREAS.
Location: Kitchen
- Probe thermometer
No food temperature device(s) provided to take temperatures.
Correction: Provide an approved food thermometer.
- Drying mop(s)
Improper drying of wet mop(s).
Correction: After use, mop(s) shall be placed in a position that allows them to air-dry without soiling wall(s), equipment, or supplies. HANG MOP TO DRY WHEN NOT IN USE.
Location: Utility room
- Wiping cloths / storage
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use. CURRENTLY STORED IN APRONS, ON COUNTER, ETC.. DISCONTINUE.
- Non food contact surface cleaning frequency
Non-food contact surface(s) soiled.
Correction: Clean and sanitize. CLEAN THE SOILED METAL SHELVING BY COOK LINE.
Location: Cook line
Equipment: Metal shelving
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1. COLD WATER HANDLES OF HAND SINK AND MOP SINK. REPAIR TO PROPER WORKING ORDER. 2. MOP SINK SLOW TO DRAIN.
Location: Kitchen
Equipment: Hand sink
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained. 1. COLD WATER HANDLES OF HAND SINK AND MOP SINK. REPAIR TO PROPER WORKING ORDER. 2. MOP SINK SLOW TO DRAIN.
Location: Utility room
Equipment: Mop sink
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05/23/2012 | Routine |
- Toxic labeling (corrected)
Working container(s) of toxic materials not labeled with common name of contents.
Correction: Working containers used for storing poisonous or toxic materials shall be clearly and individually identified with the common name of the contents.
Comments: Bottles of glass cleaner not labeled.
Location: Bar
- Eating, drinking, smoking (corrected)
Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
Comments: Employee's screw-top water bottle sitting on the prep top cooler. Please be sure that employee's drinks are in a cup with a lid and a straw away from food.
Location: Kitchen
Equipment: Prep Top Cooler
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: A tray with a lemon slice is blocking the hand sink at the bar.
Location: Bar
- Floors, walls, ceilings cleanability (corrected)
Floors, walls and ceilings not smooth and easily cleanable.
Correction: Floors, walls and ceilings shall be designed, constructed and installed to be smooth and easily cleanable.
Comments: Kickplate of the walk-in cooler is in disrepair. The wood is exposed and some broken metal still covers a small portion. It is not smooth or easily cleanable. Please repair or replace the kickplate of the walk-in cooler.
Location: Walk-in cooler
- Unapproved non-food contact (corrected)
Unapproved material(s) used in non-food contact surface(s).
Correction: Surfaces of equipment that are exposed to splash, spillage, or other food soiling conditions shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.
Comments: Cardboard was duct taped to the side of the shelving to create a barrier. Please use an approved material.
Location: Walk-in cooler
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener needs to be cleaned and sanitized.2. The metal shelving in the kitchen above the prep top cooler needs to be cleaned, covered, or replaced.
Location: Kitchen
Equipment: Can opener
- Non food contact surface cleaning frequency (corrected)
Non-food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. The can opener needs to be cleaned and sanitized.2. The metal shelving in the kitchen above the prep top cooler needs to be cleaned, covered, or replaced.
Location: Kitchen
Equipment: Metal shelving
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Ice machine's backsplash needs to be cleaned and sanitized.
Location: Utility room
Equipment: Ice machine
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: Provide soap at the bar's hand sink.
Location: Bar
- Hand sink/towels (corrected)
No hand drying provisions at hand sink.
Correction: Provide approved hand drying provisions.
Comments: Provide paper towels at the bar's hand sink.
Location: Bar
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12/05/2011 | Recheck |
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